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SPAGHETTI SQUASH WITH PESTO (whole30)

2.25 from 12 votes
Course Dinner

Ingredients
  

  • 1 medium to large spaghetti squash
  • 3 Roma tomatoes seeded and diced
  • ΒΌ cup Whole 30 Pesto see recipe here
  • Extra virgin olive oil optional

Instructions
 

  • Poke a few holes in the skin of the uncut spaghetti squash with a fork. Place entire uncut squash in the microwave and microwave for 8-10 minutes on high to get skin pliable enough to cut.
  • Use a dish towel to remove the squash to your cutting board and cut from end to end in half.
  • Remove and discard seeds.
  • Place squash cut side down on a plate or platter and microwave on high for about 15 minutes, using five minute intervals. Once the squash is soft, invert and using a fork, pull and scrape the meat from the squash, finishing with a spoon to remove all flesh from shell. Discard the outer shell.
  • Toss with tomatoes and pesto and serve. (Note: If your pesto is too thick, add some additional olive oil to loosen it.)
Keyword Fall, Summer
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